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Scallops, fennel and samphire stir-fry

If you want to surprise someone with a special yet delicious dish which is still easy to make - try this recipe!  This scallops, fennel and Samphire stir-fry is ready within 10 minutes, it's incredibly tasty and pretty healthy too! Serve it as a starter at a dinner party, or as part of a south-Asian or Chinese menu. I served it with brown rice and steamed vegetables.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Resting Time 4 hours
Total Time 12 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 12-16 scallops ready-prepared
  • 1 fennel bulb
  • 50 g Samphire
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine or Mirin
  • ½ tsp unrefined sugar
  • I clove of garlic
  • 2 cm piece of ginger
  • 1 small chilli chopped, optional
  • Few drops of Sesame oil
  • Groundnut Peanut oil for cooking

Method
 

  1. Cut the woody end off the fennel then shred finely, either using a mandolin or a sharp knife.
  2. Finely slice the garlic and ginger then mix with the fennel in a large bowl. Add the samphire then the soy sauce, rice wine and sugar plus the chilli if used.Toss well.
  3. Heat a drop of peanut oil in a wok. When it's hot and starts smoking, pour in the mixture. Stir-fry for 3-5 minutes, until just tender, then add the scallops and the sesame oil. Gently stir through, then turn down the heat. Put a lid on and let the scallops steam for about 3 minutes.
  4. Serve hot.